Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups); 1 cup sour cream (regular or low-fat); 1 cup shredded Monterey Jack cheese (regular or low-fat), divided; 1 cup shredded Cheddar (regular or low-fat), divided; 1/2 cup mild, medium or hot salsa; 1 (4-ounce) can chopped green chiles; 2 tablespoons chopped fresh cilantro leaves; 1 teaspoon ground chili powder; 1/4 teaspoon cayenne pepper, or to taste; 8 (6-inch) corn tortillas, cut into 6 wedges

Servings: persons

Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges

1
Preheat oven to 350 degrees F.
2
Coat an 11 by 7-inch baking pan with cooking spray.
3
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper.
4
Mix well and set aside.
5
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface.
6
Top with half of the chicken mixture and smooth over with the back of a spoon to even the top.
7
Layer remaining tortillas over top, and spoon over remaining chicken mixture.
8
Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
9
Cover with foil and bake 30 minutes.
10
Uncover and bake 30 more minutes, until top is golden and bubbly.
11
Let stand 5 minutes before serving.
12
To reheat, bake in a preheated 375 degree F oven for 15 minutes.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups), 1 cup sour cream (regular or low-fat), 1 cup shredded Monterey Jack cheese (regular or low-fat), divided, and more.

Yes, Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions